Hasselback-style Sweet Potatoes

It's been a while since either one of us has had time to post a recipe, but now it's time to catch up!  I don't know about you, but sweet potatoes are a staple in my diet.  This week's recipe is a really exciting change to our normal sweet potato routine.  Hasselback baked potatoes (sometimes known as Swedish style potatoes) are wonderfully crispy and are a great way to diversify the good ol' baked potato model.

I guess this is the appropriate time for my sweet potato rant.  I don't really see much need for white potatoes anymore, really.  Sweet potatoes are just far superior, in fry form, baked, roasted, or mashed.  I always point to the fact that no matter what stage of life one is at, sweet potatoes seem to always be appropriate.  S.P.s can be one of a baby's first foods since they are so easily digestible.  Similarly, they are also good for the elderly for the same reason! I mean, what other food is at the top of the list for babies and weight lifters alike? Never mind the fact that S.P.'s are great for dogs (Griff gets mashed sweet potato pretty regularly, he seems very appreciative).  OK, enough of my sweet potato rant...but really, they are like nature's vitamin A and beta-carotene rich candy.

Bryce and I both prefer sweet potatoes to white potatoes (for nutrition, taste, and overall yumminess).  So, when I saw a recipe for the hasselback potato, I just figured...why not with sweet potatoes?  We paired these with our coffee burgers, but they would be good for PWO nutrition, a nice lunch over a salad, or really just as a snack! I mean, when WOULDN'T you want to eat some sweet potato?  (Clearly, I'm a firm believer in the near-magical qualities of the sweet potato...). 

This one is a simple recipe but it's a goody...you'll need:

      - as many sweet potatoes as you want!
      - some butter (optional)
      - extra virgin olive oil
      - salt and pepper to taste

-Preheat oven to 350 degrees
-Wash and dry the sweet potatoes, leaving the skins on
-Very carefully slice the sweet potato ALMOST all of the way through, making cuts about 1/4'' apart, be really careful not to cut through the potato
-cut little squares of butter and carefully place them in between every other slice in the potato
-drizzle the potatoes with a little olive oil, then sprinkle with salt (reserve pepper for the end)
- bake in the oven until the middle is fork tender and the outer edges are crispy and brown, about 35-40 minutes
-Add more salt if desired, and pepper.  You could also add some rosemary, thyme, or garlic powder to them

The edges of the potato slices get really crispy but the inside stays nice and creamy and smooth, and it's a quite nice presentation!

I forgot to take a picture of this one, so I had to borrow one from the internet...thanks internet!